Cranberry Mojitos Food

CRANBERRY MOJITOS

Steps:

• Combine cranberry juice, seltzer water, lime juice, rum, mint leaves and honey and mix to combine.
• Fill 3 glasses with ice, fill with cranberry mixture and garnish with lime and fresh cranberries. Serve.

SUNNY 'S CRANBERRY MOJITO PITCHER

Steps:

• Combine the cranberry juice, agave and mint in a medium saucepan over medium heat just until it comes to a boil. Whisk to combine, then cover and steep until the cranberry juice tastes like mint, 3 to 5 minutes. If not sweet enough for your liking, add a bit more syrup. Strain out the mint and pour the liquid into a pitcher.
• Stir the rum and lime juice into the pitcher and refrigerate until cold.
• To serve, add 3 to 4 mint leaves, a few cranberries and ice to lowball or wine glasses. Pour in the chilled drink, then top off with a splash of sparkling water or ginger ale. Enjoy!

CHRISTMAS CRANBERRY MOJITOS

Steps:

• Put the cranberries, sugar and water in a medium saucepan and bring to a simmer. Lower the heat to low and continue to cook for about 10 minutes, remove from heat before the berries start bursting. Should you have some of the cransberries burst, don't fret over it. Cool completely.
• Once the berry mixture has cooled, strain and discard the berries.
• Put about 10 leaves of mint and one tablespoon lime juice into each glass. With the back of a wooden spoon or a muddler mash the mint.
• Add ice to each glass and pour 2 ounces of the cranberry syrup and 2 oz. rum into each glass.
• Top off each glass with soda water and float a few fresh cranberries a garnish.

CRANBERRY MOJITOS

Steps:

• Using a wooden spoon, mash mint with sugar in bottom of large pitcher. Add rum and lime juice; stir to dissolve sugar.
• Mix in thawed cranberry juice concentrate and water. Mix in 6 cups ice.

CRANBERRY MOJITO

Steps:

• Add mint, cranberries, sugar and lime juice to a Boston shaker.
• Add rum and margarita mix, fill with ice and shake vigorously.
• Dump into a small rocks glass, top with ice and splash with soda.
• Garnish with a mint sprig and serve with a large straw.